Organic Ground Rosemary
Rosemary, from the Rosmarinus offinialis plant, is popular in Mediterranean cuisines and has been used for centuries in food preservation and flavor enhancing. In the wild, you may find it near the ocean and its Latin name translates to "dew of the sea," which is rather fitting for such a water loving herb. Rosemary gained popularity in monastery gardens of the Mediterranean region. Today it remains a popular part of French and Italian cuisine and thus crops, but it is also grown in places like Algeria, England, Germany, and Turkey.
Organic Ground Rosemary has a volatile oil content that ranges from 0.5% to 2.5% and is mainly made up of 1,8-cineol, that which gives it its signature cool, eucalyptus-like aroma.
Rosemary is called "ikleel aljabal" in Arabic, "mi tieh hsiang" in Mandarin, "rosmarin" in French, "rosmarein" in German, "rusmary" in Hindi, "mannenro" in Japanese, "rozmarin" in Russian, "alecrim" in Portuguese, and "rosmario" in Spanish.
Rosemary used to be associated with memory and fidelity. In ancient Greece, students would wear garlands of rosemary to encourage the knowledge they had amassed in class to linger. These garlands were thought to help students do better on exams. It was also used as a medicinal herb in Greece, used to treat jaundice and migraines, and this use spread to Rome as well. The French used rosemary to sanitize hospitals. It would be burned with juniper berries throughout the hallways to help with poor air quality, particularly terrible smells and, as well as helping to prevent the spread of infection in the hospitals.
During the Middle Ages, the name of this herb was briefly changed to "Rose Maria" after Mary, the mother of Jesus. It was used in religious ceremonies and was believed to ward off evil. Rosemary is also associated with fidelity and was often used in wedding ceremonies. Brides would wear rosemary in a wreath on their heads, as the wreath symbolized different aspects of her life, including love and friendship. The rosemary signified her pledge of fidelity to her husband and the remembrance of her life before she was married. These wreath crowns were inspiration for some ballads of the 12th-14th centuries, and in these ballads rosemary was called "coronaria." Henry VIII's fourth wife, Anne of Cleves, wore a rosemary wreath at her wedding, and presented a gift of a branch of rosemary to each guest.
This herb also has an association with thieves, as it is believed that rosemary can sap a thief of his or her desire to steal. In the 14th century, rosemary root was steeped in wine vinegar and the mixture was rubbed on the feet of a thief. This was thought to discourage repeat offenses.
Today, rosemary has become useful in the cosmetic industry as a chemical derived from rosemary called rosmaridiphenol is used as an antioxidant in many cosmetics. Rosemary has also been used as a scent in some cosmetics or perfumes.
Rosemary can grow up to six feet tall, but the bushes usually hover around three feet in height and get rather chubby widthwise- about 4 feet across- instead of growing extraordinarily tall. It prefers well-drained, warm soils with lots of sunlight. Individual plants need a lot of space, so they are usually planted with four to five feet between them. Rosemary plants are drought tolerant but will not tolerate waterlogged roots. It is an attractive plant with flowers that bloom in various colors, like blue, pink, and purple.
Our Organic Ground Rosemary is from Turkey.
Rosemary is a popular herb in Mediterranean cuisine, where it compliments a variety of dishes. In French cooking, it is used in flavoring slow cooked lamb and vegetable dishes. It is a staple ingredient in the French blends Bouquet Garni and Herbs de Provence. In Italian cuisine, it is combined with chiles, honey, garlic, or wine to make a marinade for fish, goat, lamb, rabbit, and veal, especially on the grill. In other parts of Europe, it is used in fruit-based desserts, marinades, potatoes, pot roasts, roasted chicken, lamb, veal, soup stocks, stews, stuffing, and in vinegar-based dressings.
In the United States, rosemary is used to flavor baked fish, chicken, cream cheese, eggs, fish, marinades, mushrooms, onions, oranges, potatoes, tomatoes, and winter squash. It is used in soups, stews, sauces, and with apples and other fruits. It is delicious on breads, in herb vinegars, and in salad dressings.
Our Organic Ground Rosemary is especially good with apricots, cabbage, chicken, eggplant, eggs, fish, lamb, onions, oranges, tomatoes, veal, and winter squash. When paired with other spices, it goes well in combination with bay leaves, chives, garlic, oregano, parsley, sage, or thyme.
Unlike many herbs, rosemary doesn't lose a lot of flavor once ground, or when used directly in the cooking process. Plenty of other herbs lose their flavor entirely and must be added at the end, but this is not the case with rosemary. Interestingly enough, whole rosemary must have its leaves crushed to fully release its flavor. Only a small amount of rosemary is necessary to make a lasting impression on your food, as it is so strong a flavor.
Organic Ground Rosemary tastes warm, piney, and slightly balsamic, with hints of tea.
Savory, tarragon, and thyme are all suitable substitutes for rosemary. Use any individually or make a mix of the three for a more complex flavor that will be much more like rosemary than if you used them alone.
Serving Size1 tsp
Amount Per Serving
% Daily Value*